Double Ras-El Hanout Chicken & Wholemeal Carrot Couscous
with Lemony Salsa & Fetta-Yoghurt Sauce
Flavour-packed wholemeal carrot couscous meets ras el hanout-laced chicken for the meal of a lifetime. In true HF fashion, we have added a homemade lemony salsa and a fetta-yoghurt sauce to tie it all together!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
carrot
1 packet
chicken-style stock powder
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
tomato
1
cucumber
½
lemon
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
2 packet
chicken tenderloins
1 sachet
ras el hanout
Not included in your delivery
olive oil
¾ cup
water
2 tsp
honey
Nutritional Values
Utensils
Instructions
• Grate carrot. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add wholemeal couscous and stir to combine. Cover with a lid and remove from the heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• While couscous is cooking, roughly chop tomato and cucumber. • Cut lemon into wedges. • To a medium bowl, add tomato, cucumber, a good squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine. • In a small bowl, add Greek-style yoghurt and a drizzle of olive oil. Crumble in fetta cubes and stir combine. Season to taste.
• To a medium bowl, add chicken tenderloins, ras el hanout and a drizzle of olive oil. Season and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins, in batches, until browned and cooked through, 3-4 minutes each side. In the last minute of cook time, add the honey and turn to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• Slice chicken. • Divide wholemeal carrot couscous between bowls. • Top with ras-el hanout chicken, lemony salsa and fetta-yoghurt sauce. • Serve with any remaining lemon wedges. Enjoy!